Ingredients
Makes approx. 2 cups
½ pound California Prunes
1 ½ teaspoon five-spice powder
¾ cup mirin
½ cup water
½ cup sugar
1 tablespoon umeboshi plum vinegar
½ teaspoon sea salt
Directions
Roughly chop the prunes. Place all ingredients into a small pot and bring to a simmer, stirring to combine. Cook until the liquid reduces by about ¼ and becomes a syrup. Whisk the jam together briskly to further thicken. Remove from heat and cool at least to room temperature before serving. Will keep for 1 month in the fridge.